21 Dump-and-Go Crockpot Meals for Fall

Intro

Autumn invites cozy flavors and minimal fuss — exactly where dump-and-go crockpot meals shine. Below are 21 distinct, family-friendly crockpot dinner recipes built for fall produce and warming spices. Each recipe is standalone and complete: descriptive name, prep time, cook time, servings, measured ingredient list, and step-by-step instructions with exact settings and times. Most recipes are designed for a 6-quart crockpot unless otherwise noted. Read recipes through before starting, adjust oven-safe finishing steps if your slow cooker lacks a sear option, and enjoy simple, savory dinners with minimal hands-on work.

1. Apple Cider Pulled Pork (Crockpot Dump-and-Go)

Prep time: 10 minutes
Cook time: 8 hours on LOW
Servings: 6

Ingredients:
– 3 lb (1.4 kg) boneless pork shoulder
– 2 cups (480 ml) apple cider (unfiltered)
– 1/2 cup (120 g) brown sugar, packed
– 1/4 cup (60 ml) apple cider vinegar
– 3 cloves garlic, minced (about 1 tablespoon)
– 2 teaspoons smoked paprika
– 1 teaspoon ground cumin
– 1 teaspoon dried thyme
– 1 teaspoon kosher salt
– 1/2 teaspoon ground black pepper
– 1 yellow onion, sliced into rings
– 1/2 cup (120 g) ketchup
– 2 tablespoons Dijon mustard
– 8 hamburger buns

Instructions:
1. Place sliced onion rings in the bottom of the 6-quart crockpot.
2. In a small bowl, whisk apple cider, brown sugar, apple cider vinegar, garlic, smoked paprika, cumin, thyme, salt, and black pepper until sugar dissolves.
3. Put pork shoulder on top of onions and pour the cider mixture over the pork. Coat evenly.
4. Cover and cook on LOW for 8 hours (pork should reach 195°F/90°C for shredding).
5. Remove pork to a cutting board, reserve 1 cup cooking liquid. Shred pork with two forks.
6. Stir ketchup and Dijon into reserved cup of liquid, then mix into shredded pork until combined.
7. Serve on hamburger buns (8) and spoon extra sauce over the meat.

2. Butternut Squash and Black Bean Chili (Crockpot Dump-and-Go, Vegetarian)

Prep time: 12 minutes
Cook time: 6 hours on LOW
Servings: 6

Ingredients:
– 1 medium butternut squash, peeled and cubed (about 4 cups / 600 g)
– 2 (15 oz / 425 g) cans black beans, drained and rinsed
– 1 (15 oz / 425 g) can diced tomatoes with green chiles
– 1 cup (240 ml) vegetable broth
– 1 large yellow onion, diced (about 1 cup)
– 2 cloves garlic, minced (1 teaspoon)
– 1 red bell pepper, diced (1 cup)
– 2 tablespoons chili powder
– 1 tablespoon ground cumin
– 1 teaspoon smoked paprika
– 1 teaspoon kosher salt
– 1/2 teaspoon black pepper
– 1 tablespoon maple syrup
– 1 tablespoon lime juice (optional garnish)
– 1/3 cup (25 g) chopped fresh cilantro (optional garnish)

Instructions:
1. Add cubed butternut squash, black beans, diced tomatoes with chiles, vegetable broth, diced onion, garlic, and red bell pepper to crockpot.
2. Sprinkle chili powder, cumin, smoked paprika, salt, and pepper over the vegetables.
3. Stir gently to combine spices and vegetables.
4. Cover and cook on LOW for 6 hours until squash is tender.
5. Stir in maple syrup and lime juice. Taste and add additional 1/4 teaspoon salt if needed.
6. Serve in bowls and garnish with cilantro if desired.

3. Maple-Dijon Chicken with Carrots (Crockpot Dump-and-Go)

Prep time: 8 minutes
Cook time: 4 hours on HIGH or 7 hours on LOW
Servings: 4

Ingredients:
– 4 boneless skinless chicken breasts (about 2 lb / 900 g)
– 1 lb (450 g) baby carrots
– 1/2 cup (120 ml) pure maple syrup
– 3 tablespoons Dijon mustard
– 2 tablespoons soy sauce
– 2 cloves garlic, minced (1 teaspoon)
– 1 teaspoon dried rosemary
– 1 teaspoon kosher salt
– 1/2 teaspoon black pepper
– 2 tablespoons cornstarch
– 2 tablespoons cold water

Instructions:
1. Lay chicken breasts in the crockpot and scatter baby carrots around them.
2. In a bowl, mix maple syrup, Dijon mustard, soy sauce, minced garlic, rosemary, salt, and pepper. Pour over chicken and carrots.
3. Cover and cook on HIGH for 4 hours or LOW for 7 hours until chicken reaches 165°F (74°C).
4. Remove chicken to a plate; whisk cornstarch with cold water to make a slurry.
5. Pour cooking liquid into a small saucepan and bring to simmer over medium heat; whisk in slurry and simmer 2 minutes until thickened.
6. Return chicken to sauce to coat, or slice chicken and spoon sauce and carrots over rice or mashed potatoes.

4. Sweet Potato and Chickpea Curry (Crockpot Dump-and-Go, Vegan)

Prep time: 10 minutes
Cook time: 4 hours on LOW
Servings: 5

Ingredients:
– 2 large sweet potatoes, peeled and cubed (about 4 cups / 600 g)
– 2 (15 oz / 425 g) cans chickpeas, drained and rinsed
– 1 (14 oz / 400 ml) can coconut milk
– 1 (14 oz / 400 g) can diced tomatoes, undrained
– 1 medium onion, diced (1 cup)
– 2 cloves garlic, minced (1 teaspoon)
– 1 tablespoon fresh grated ginger (about 1 tbsp)
– 2 tablespoons curry powder
– 1 teaspoon ground turmeric
– 1 teaspoon ground coriander
– 1 teaspoon kosher salt
– 1/2 teaspoon black pepper
– 2 cups (480 ml) vegetable broth
– 1/2 cup (20 g) chopped fresh cilantro (optional)

Instructions:
1. Add sweet potatoes, chickpeas, coconut milk, diced tomatoes, onion, garlic, ginger, curry powder, turmeric, coriander, salt, pepper, and vegetable broth to crockpot.
2. Stir to combine all ingredients evenly.
3. Cover and cook on LOW for 4 hours until sweet potatoes are tender.
4. Stir and adjust seasoning: add 1/4 teaspoon salt if necessary.
5. Serve over cooked basmati rice (not included) and sprinkle with fresh cilantro if desired.

5. Classic Beef Stew with Root Vegetables (Crockpot Dump-and-Go)

Prep time: 15 minutes
Cook time: 8 hours on LOW
Servings: 6

Ingredients:
– 2 lb (900 g) beef chuck, cut into 1.5-inch cubes
– 4 cups (960 ml) beef broth
– 3 medium carrots, peeled and sliced (about 1.5 cups)
– 2 medium parsnips, peeled and sliced (about 1 cup)
– 2 medium Yukon gold potatoes, peeled and cubed (about 2 cups)
– 1 large yellow onion, chopped (1 cup)
– 3 cloves garlic, minced (1 tablespoon)
– 2 tablespoons tomato paste
– 2 tablespoons Worcestershire sauce
– 1 teaspoon dried thyme
– 1 teaspoon dried rosemary
– 1 teaspoon kosher salt
– 1/2 teaspoon black pepper
– 3 tablespoons all-purpose flour
– 3 tablespoons cold water

Instructions:
1. Place beef cubes, carrots, parsnips, potatoes, onion, and garlic into the crockpot.
2. In a bowl, whisk beef broth, tomato paste, Worcestershire sauce, thyme, rosemary, salt, and pepper; pour over beef and vegetables.
3. Cover and cook on LOW for 8 hours until beef is fork-tender.
4. In a small bowl, combine flour and cold water to make a slurry; stir into stew and cook on HIGH an additional 15–20 minutes to thicken.
5. Taste and adjust salt (add up to 1/4 teaspoon more if needed). Serve hot.

6. Sausage, Kale, and White Bean Soup (Crockpot Dump-and-Go)

Prep time: 10 minutes
Cook time: 5 hours on LOW
Servings: 6

Ingredients:
– 1 lb (450 g) mild Italian sausage, casings removed
– 2 (15 oz / 425 g) cans cannellini beans, drained and rinsed
– 1 large bunch kale (about 6 cups chopped), ribs removed and chopped
– 1 large carrot, diced (1/2 cup)
– 1 large celery stalk, diced (1/2 cup)
– 1 medium onion, chopped (1 cup)
– 4 cups (960 ml) low-sodium chicken broth
– 1 (14.5 oz / 410 g) can diced tomatoes, undrained
– 2 cloves garlic, minced (1 teaspoon)
– 1 teaspoon dried oregano
– 1/2 teaspoon crushed red pepper flakes
– 1 teaspoon kosher salt
– 1/2 teaspoon black pepper
– 2 tablespoons grated Parmesan cheese (optional garnish)

Instructions:
1. Brown sausage in a skillet over medium heat, breaking into pieces, about 5–6 minutes. Drain excess fat.
2. Add browned sausage, cannellini beans, kale, carrot, celery, onion, chicken broth, diced tomatoes, garlic, oregano, red pepper flakes, salt, and pepper to crockpot.
3. Stir to combine, cover, and cook on LOW for 5 hours.
4. Stir before serving; garnish each bowl with 1/3 tablespoon grated Parmesan if using.

7. Pumpkin Chicken Chili (Crockpot Dump-and-Go)

Prep time: 10 minutes
Cook time: 6 hours on LOW
Servings: 6

Ingredients:
– 2 lb (900 g) boneless skinless chicken thighs
– 1 (15 oz / 425 g) can pumpkin puree (not pie filling)
– 1 (15 oz / 425 g) can diced tomatoes with green chiles
– 1 (15 oz / 425 g) can black beans, drained and rinsed
– 1 cup (240 ml) low-sodium chicken broth
– 1 medium onion, diced
– 2 cloves garlic, minced (1 teaspoon)
– 2 tablespoons chili powder
– 1 teaspoon ground cumin
– 1/2 teaspoon ground cinnamon
– 1 teaspoon kosher salt
– 1/2 teaspoon black pepper
– 1 tablespoon lime juice
– 1/2 cup (120 g) plain Greek yogurt for serving (optional)

Instructions:
1. Place chicken thighs in the crockpot. Add pumpkin puree, diced tomatoes with chiles, black beans, chicken broth, onion, garlic, chili powder, cumin, cinnamon, salt, and pepper.
2. Stir lightly to distribute pumpkin and spices around chicken.
3. Cover and cook on LOW for 6 hours until chicken is fully cooked (165°F/74°C).
4. Remove chicken, shred with forks, and return to crockpot. Stir in lime juice.
5. Serve in bowls topped with 2 tablespoons Greek yogurt per serving if desired.

8. Beer-Braised Brisket (Crockpot Dump-and-Go)

Prep time: 12 minutes
Cook time: 9 hours on LOW
Servings: 8

Ingredients:
– 4 lb (1.8 kg) beef brisket, trimmed
– 2 cups (480 ml) amber beer
– 1 cup (240 ml) beef broth
– 1/4 cup (60 ml) Worcestershire sauce
– 1/4 cup (60 g) brown sugar, packed
– 1 large onion, sliced
– 4 cloves garlic, minced (2 teaspoons)
– 2 bay leaves
– 1 teaspoon smoked paprika
– 1 teaspoon kosher salt
– 1/2 teaspoon black pepper

Instructions:
1. Place sliced onion in the bottom of the crockpot and lay brisket on top fat-side up.
2. In a bowl, whisk beer, beef broth, Worcestershire sauce, brown sugar, garlic, smoked paprika, salt, and pepper. Pour over brisket and add bay leaves.
3. Cover and cook on LOW for 9 hours until brisket is fork-tender (at least 190°F/88°C).
4. Remove brisket to a cutting board and let rest 10 minutes, then slice thinly against the grain.
5. Skim fat from cooking liquid; spoon some sauce over sliced brisket to serve.

9. Creamy Tuscan Chicken (Crockpot Dump-and-Go)

Prep time: 10 minutes
Cook time: 4 hours on LOW
Servings: 4

Ingredients:
– 4 boneless skinless chicken breasts (about 2 lb / 900 g)
– 1 cup (240 ml) low-sodium chicken broth
– 1 (14 oz / 400 g) can diced tomatoes, drained
– 1/2 cup (120 g) sun-dried tomatoes in oil, chopped (reserve 1 tablespoon oil)
– 1 cup (240 ml) heavy cream
– 1 cup (25 g) fresh baby spinach, packed
– 1/2 cup (50 g) grated Parmesan cheese
– 2 cloves garlic, minced (1 teaspoon)
– 1 teaspoon dried Italian seasoning
– 1 teaspoon kosher salt
– 1/2 teaspoon black pepper
– 2 tablespoons cornstarch mixed with 2 tablespoons cold water

Instructions:
1. Place chicken breasts in crockpot. Add chicken broth, drained diced tomatoes, chopped sun-dried tomatoes plus 1 tablespoon of reserved oil, garlic, Italian seasoning, salt, and pepper.
2. Cover and cook on LOW for 4 hours until chicken reaches 165°F (74°C).
3. Remove chicken and set aside. Stir heavy cream and Parmesan into crockpot, then whisk in cornstarch slurry.
4. Cook on HIGH for 10 minutes until sauce thickens; add spinach and stir to wilt.
5. Return chicken to crockpot to coat with sauce and serve over pasta or mashed potatoes.

10. Chicken Tortilla Soup (Crockpot Dump-and-Go)

Prep time: 10 minutes
Cook time: 6 hours on LOW
Servings: 6

Ingredients:
– 1.5 lb (680 g) boneless skinless chicken breasts
– 1 (15 oz / 425 g) can black beans, drained and rinsed
– 1 (15 oz / 425 g) can whole kernel corn, drained
– 1 (14.5 oz / 410 g) can diced tomatoes
– 1 medium onion, diced
– 4 cups (960 ml) low-sodium chicken broth
– 1 tablespoon chili powder
– 1 teaspoon ground cumin
– 1/2 teaspoon smoked paprika
– 1 teaspoon kosher salt
– 1/2 teaspoon black pepper
– 1 lime, juiced
– 6 corn tortilla chips per serving (for topping)
– 1/2 cup (120 g) shredded cheddar cheese for serving (optional)
– 1/4 cup (25 g) chopped cilantro for serving (optional)

Instructions:
1. Add chicken breasts, black beans, corn, diced tomatoes, onion, chicken broth, chili powder, cumin, smoked paprika, salt, and pepper to crockpot.
2. Stir lightly, cover, and cook on LOW for 6 hours.
3. Remove chicken, shred with forks, and return to pot. Stir in lime juice.
4. Ladle soup into bowls and top each serving with 6 tortilla chips, 2 tablespoons shredded cheddar, and 1 tablespoon cilantro if desired.

11. Turkey Taco Chili (Crockpot Dump-and-Go)

Prep time: 10 minutes
Cook time: 5 hours on LOW
Servings: 6

Ingredients:
– 1.5 lb (680 g) ground turkey
– 1 (15 oz / 425 g) can kidney beans, drained and rinsed
– 1 (15 oz / 425 g) can pinto beans, drained and rinsed
– 1 (14.5 oz / 410 g) can diced tomatoes
– 1 cup (240 ml) low-sodium chicken broth
– 1 medium onion, diced
– 2 cloves garlic, minced (1 teaspoon)
– 2 tablespoons chili powder
– 1 tablespoon ground cumin
– 1 teaspoon dried oregano
– 1 teaspoon kosher salt
– 1/2 teaspoon black pepper
– 1 tablespoon tomato paste

Instructions:
1. Brown ground turkey in a skillet over medium heat for 5–7 minutes until no longer pink; drain fat.
2. Add browned turkey, both beans, diced tomatoes, chicken broth, onion, garlic, chili powder, cumin, oregano, salt, pepper, and tomato paste to the crockpot.
3. Stir to combine, cover, and cook on LOW for 5 hours.
4. Stir before serving. Serve with shredded cheese and sour cream if desired (not included).

12. Hearty Lentil and Roasted Vegetable Stew (Crockpot Dump-and-Go, Vegetarian)

Prep time: 12 minutes
Cook time: 6 hours on LOW
Servings: 6

Ingredients:
– 2 cups (400 g) dried brown lentils, rinsed
– 1 medium butternut squash, peeled and cubed (about 4 cups / 600 g)
– 2 medium carrots, sliced (1 cup)
– 1 medium red bell pepper, diced (1 cup)
– 1 medium onion, chopped (1 cup)
– 3 cloves garlic, minced (1 tablespoon)
– 1 (14.5 oz / 410 g) can diced tomatoes
– 4 cups (960 ml) vegetable broth
– 1 teaspoon ground cumin
– 1 teaspoon smoked paprika
– 1 teaspoon kosher salt
– 1/2 teaspoon black pepper
– 2 tablespoons fresh lemon juice
– 2 tablespoons chopped fresh parsley (optional garnish)

Instructions:
1. Place rinsed lentils, cubed butternut squash, carrots, bell pepper, onion, garlic, diced tomatoes, vegetable broth, cumin, smoked paprika, salt, and pepper into crockpot.
2. Stir to combine and cover. Cook on LOW for 6 hours until lentils are tender.
3. Stir in lemon juice. Adjust seasoning with up to 1/4 teaspoon additional salt if needed.
4. Serve garnished with parsley.

13. Cranberry-Orange Pork Loin (Crockpot Dump-and-Go, Great for Holiday Leftovers)

Prep time: 8 minutes
Cook time: 4 hours on LOW
Servings: 6

Ingredients:
– 2.5 lb (1.1 kg) boneless pork loin
– 1 cup (240 ml) unsweetened orange juice
– 1 (12 oz / 340 g) bag fresh or frozen cranberries
– 1/3 cup (67 g) brown sugar, packed
– 2 tablespoons Dijon mustard
– 1 tablespoon soy sauce
– 1 teaspoon dried thyme
– 1 teaspoon kosher salt
– 1/2 teaspoon black pepper
– 1 medium orange, zested and juiced (use juice within the 1 cup orange juice if needed)

Instructions:
1. Place pork loin in the crockpot.
2. In a bowl, combine orange juice, cranberries, brown sugar, Dijon, soy sauce, thyme, salt, pepper, and orange zest.
3. Pour mixture over pork loin.
4. Cover and cook on LOW for 4 hours until pork reaches 145°F (63°C).
5. Remove pork to a cutting board and let rest 10 minutes; slice and spoon cranberry-orange sauce over slices to serve.

14. Mushroom Barley Soup (Crockpot Dump-and-Go)

Prep time: 10 minutes
Cook time: 6 hours on LOW
Servings: 6

Ingredients:
– 12 oz (340 g) cremini mushrooms, sliced
– 3/4 cup (150 g) pearl barley, rinsed
– 1 medium onion, diced (1 cup)
– 2 medium carrots, diced (1 cup)
– 2 celery stalks, diced (1 cup)
– 4 cups (960 ml) vegetable broth
– 2 cups (480 ml) water
– 2 cloves garlic, minced (1 teaspoon)
– 1 teaspoon dried thyme
– 1 bay leaf
– 1 teaspoon kosher salt
– 1/2 teaspoon black pepper
– 2 tablespoons low-fat sour cream or plain yogurt per serving for garnish (optional)

Instructions:
1. Add sliced mushrooms, pearl barley, onion, carrots, celery, vegetable broth, water, garlic, thyme, bay leaf, salt, and pepper to crockpot.
2. Stir to combine and cover. Cook on LOW for 6 hours until barley is tender.
3. Remove bay leaf. Taste and adjust salt with up to 1/4 teaspoon more if needed.
4. Ladle into bowls and top each serving with 2 tablespoons sour cream or yogurt if desired.

15. Honey Balsamic Meatballs (Crockpot Dump-and-Go)

Prep time: 15 minutes
Cook time: 4 hours on LOW
Servings: 6

Ingredients:
– 2 lb (900 g) frozen cooked meatballs (approx. 40 small meatballs)
– 1 cup (240 ml) honey
– 1/2 cup (120 ml) balsamic vinegar
– 1/2 cup (120 ml) low-sodium soy sauce
– 2 cloves garlic, minced (1 teaspoon)
– 1 tablespoon cornstarch
– 1 tablespoon cold water
– 2 tablespoons chopped fresh parsley (optional garnish)

Instructions:
1. Place frozen meatballs in crockpot.
2. In a bowl, whisk honey, balsamic vinegar, soy sauce, and minced garlic. Pour over meatballs.
3. Cover and cook on LOW for 4 hours, stirring once halfway through.
4. About 10 minutes before serving, mix cornstarch with cold water and stir into sauce; cook on HIGH for 10 minutes until slightly thickened.
5. Garnish with chopped parsley and serve over rice or rolls.

16. Italian Sausage and Peppers (Crockpot Dump-and-Go)

Prep time: 8 minutes
Cook time: 6 hours on LOW
Servings: 6

Ingredients:
– 2 lb (900 g) Italian sausages (mild or sweet), whole links
– 3 bell peppers (1 red, 1 yellow, 1 green), sliced (about 4 cups)
– 1 large onion, sliced (1 cup)
– 1 (28 oz / 796 g) can crushed tomatoes
– 2 cloves garlic, minced (1 teaspoon)
– 1 teaspoon dried oregano
– 1 teaspoon dried basil
– 1 teaspoon kosher salt
– 1/2 teaspoon black pepper
– 1/4 cup (60 ml) water

Instructions:
1. Place sliced peppers and onion in bottom of crockpot. Lay sausages on top.
2. Pour crushed tomatoes and water over sausages and vegetables. Add garlic, oregano, basil, salt, and pepper.
3. Cover and cook on LOW for 6 hours.
4. Slice sausages and stir gently into sauce and peppers before serving on hoagie rolls or over polenta.

17. Coconut Curry Butternut Squash with Lentils (Crockpot Dump-and-Go, Vegan)

Prep time: 10 minutes
Cook time: 5 hours on LOW
Servings: 6

Ingredients:
– 1 medium butternut squash, peeled and cubed (about 4 cups / 600 g)
– 1 cup (200 g) red lentils, rinsed
– 1 (14 oz / 400 ml) can coconut milk
– 1 (14.5 oz / 410 g) can diced tomatoes
– 2 cups (480 ml) vegetable broth
– 1 medium onion, diced (1 cup)
– 2 cloves garlic, minced (1 teaspoon)
– 1 tablespoon fresh grated ginger
– 2 tablespoons red curry paste
– 1 teaspoon ground turmeric
– 1 teaspoon kosher salt
– 1/4 teaspoon black pepper
– 2 tablespoons lime juice
– 1/4 cup (25 g) chopped fresh cilantro (optional)

Instructions:
1. Add butternut squash, red lentils, coconut milk, diced tomatoes, vegetable broth, onion, garlic, ginger, red curry paste, turmeric, salt, and pepper to crockpot.
2. Stir to combine, cover, and cook on LOW for 5 hours until lentils and squash are tender.
3. Stir in lime juice and garnish with cilantro if desired. Serve over jasmine rice.

18. Classic Pot Roast with Thyme (Crockpot Dump-and-Go)

Prep time: 12 minutes
Cook time: 8–9 hours on LOW
Servings: 6–8

Ingredients:
– 3.5 lb (1.6 kg) chuck roast
– 4 cups (960 ml) beef broth
– 1 lb (450 g) baby carrots
– 1 lb (450 g) small red potatoes, halved
– 1 large onion, quartered
– 3 cloves garlic, smashed (1 tablespoon minced)
– 2 tablespoons tomato paste
– 1 tablespoon Worcestershire sauce
– 1 teaspoon dried thyme
– 1 teaspoon kosher salt
– 1/2 teaspoon black pepper
– 2 bay leaves
– 3 tablespoons cornstarch
– 3 tablespoons cold water

Instructions:
1. Place carrots, potatoes, and onion in crockpot; set roast on top.
2. In a bowl, whisk beef broth, tomato paste, Worcestershire sauce, garlic, thyme, salt, and pepper; pour over roast. Add bay leaves.
3. Cover and cook on LOW for 8–9 hours until roast is fork-tender.
4. Remove roast and vegetables. Mix cornstarch with cold water; stir into cooking liquid and cook on HIGH for 10 minutes to thicken (or transfer to stove top and simmer).
5. Slice roast and serve with vegetables and gravy.

19. Cheddar Broccoli Mac and Cheese (Crockpot Dump-and-Go)

Prep time: 12 minutes
Cook time: 2.5 hours on HIGH
Servings: 6

Ingredients:
– 12 oz (340 g) elbow pasta, uncooked
– 3 cups (720 ml) low-sodium chicken or vegetable broth
– 2 cups (480 ml) milk (2% or whole)
– 3 cups (340 g) shredded sharp cheddar cheese
– 2 cups (150 g) broccoli florets, chopped small
– 1/2 teaspoon garlic powder
– 1 teaspoon kosher salt
– 1/2 teaspoon black pepper
– 2 tablespoons unsalted butter, cut into small pieces

Instructions:
1. Add uncooked pasta, broth, milk, garlic powder, salt, pepper, and butter to crockpot; stir to combine.
2. Cover and cook on HIGH for 1 hour 45 minutes to 2 hours, stirring once at 1 hour 15 minutes to prevent sticking.
3. Add shredded cheddar and chopped broccoli, stirring until cheese melts and broccoli steams (about 10–15 minutes on HIGH).
4. Serve immediately; pasta will thicken as it cools.

20. Corn and Potato Chowder with Bacon (Crockpot Dump-and-Go)

Prep time: 12 minutes
Cook time: 5 hours on LOW
Servings: 6

Ingredients:
– 6 slices bacon, chopped
– 4 medium russet potatoes, peeled and diced (about 4 cups)
– 1 (15 oz / 425 g) can whole kernel corn, drained or use 2 cups frozen corn
– 1 medium onion, diced (1 cup)
– 3 cloves garlic, minced (1 tablespoon)
– 3 cups (720 ml) low-sodium chicken broth
– 1 cup (240 ml) heavy cream
– 1 teaspoon dried thyme
– 1 teaspoon kosher salt
– 1/2 teaspoon black pepper
– 2 tablespoons chopped fresh chives (optional garnish)

Instructions:
1. In a skillet over medium heat, cook chopped bacon until just crisp, about 5 minutes. Drain on paper towels.
2. Add potatoes, corn, onion, garlic, chicken broth, thyme, salt, pepper, and half of the cooked bacon into crockpot.
3. Cover and cook on LOW for 5 hours until potatoes are tender.
4. Stir in heavy cream and remaining bacon; heat on HIGH for 10 minutes.
5. Serve topped with chopped chives.

21. Pineapple Jerk Chicken (Crockpot Dump-and-Go, Caribbean-Inspired)

Prep time: 10 minutes
Cook time: 4 hours on HIGH or 7 hours on LOW
Servings: 6

Ingredients:
– 2.5 lb (1.1 kg) bone-in chicken thighs (about 8 pieces)
– 1 (20 oz / 565 g) can pineapple chunks in juice, undrained
– 1/4 cup (60 ml) low-sodium soy sauce
– 2 tablespoons brown sugar
– 2 tablespoons fresh lime juice
– 2 cloves garlic, minced (1 teaspoon)
– 1 tablespoon grated fresh ginger
– 2 tablespoons Jamaican jerk seasoning
– 1/2 teaspoon kosher salt
– 1/4 teaspoon black pepper
– 2 green onions, sliced (optional garnish)

Instructions:
1. Place chicken thighs in the crockpot.
2. In a bowl, whisk pineapple with juice, soy sauce, brown sugar, lime juice, garlic, ginger, jerk seasoning, salt, and pepper. Pour over chicken.
3. Cover and cook on HIGH for 4 hours or LOW for 7 hours, until chicken reaches 165°F (74°C).
4. Spoon sauce over chicken, garnish with sliced green onions, and serve with cooked rice and steamed vegetables.

Closing practical note

These 21 dump-and-go crockpot dinners are designed for fall flavors and minimal hands-on time. Most recipes fit a standard 6-quart slow cooker and specify cook settings; always check internal temperatures for meats (chicken 165°F/74°C; pork 145°F/63°C finished, pulled meats often cooked to ~195°F/90°C for shredding; beef as noted). If you want thicker sauces, make a cornstarch slurry (1 tablespoon cornstarch + 1 tablespoon cold water) and cook on HIGH for 10–15 minutes near the end. Leftovers refrigerate 3–4 days or freeze up to 3 months. Enjoy warming, easy dinners all season.